Advances in Starch Nanoparticle for Emulsion Stabilization

Jianwei Zhou; Meimei Guo; Yu Qin; Wenjun Wang; Ruiling Lv; Enbo Xu; Tian Ding; Donghong Liu; Zhengzong Wu

doi:10.3390/foods12122425

Advances in Starch Nanoparticle for Emulsion Stabilization

Foods. 2023 Jun 20;12(12):2425. doi: 10.3390/foods12122425.

Authors

Jianwei Zhou^{1

2

3}, Meimei Guo^{1

4}, Yu Qin^{1

4}, Wenjun Wang^{3

4}, Ruiling Lv^{1

2}, Enbo Xu^{3

4}, Tian Ding^{3

4}, Donghong Liu^{2

3

4

5}, Zhengzong Wu⁶

Affiliations

¹ School of Mechanical and Energy Engineering, NingboTech University, Ningbo 315100, China.
² Ningbo Innovation Center, Zhejiang University, Ningbo 315100, China.
³ Innovation Center of Yangtze River Delta, Zhejiang University, Jiaxing 314102, China.
⁴ State Key Laboratory of Fluid Power and Mechatronic Systems, National Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro-Food Processing, Fuli Institute of Food Science, College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou 310058, China.
⁵ Food Laboratory of Zhongyuan, Luohe 462044, China.
⁶ State Key Laboratory of Biobased Material and Green Papermaking, School of Food Science and Engineering, Qilu University of Technology, Shandong Academy of Sciences, Jinan 250353, China.

Abstract

Starch nanoparticles (SNPs) are generally defined as starch grains smaller than 600-1000 nm produced from a series of physical, chemical, or biologically modified starches. Many studies have reported the preparation and modification of SNPs, which are mostly based on the traditional "top-down" strategy. The preparation process generally has problems with process complexity, long reaction periods, low yield, high energy consumption, poor repeatability, etc. A "bottom-up" strategy, such as an anti-solvent method, is proven to be suitable for the preparation of SNPs, and they are synthesized with small particle size, good repeatability, a low requirement on equipment, simple operation, and great development potential. The surface of raw starch contains a large amount of hydroxyl and has a high degree of hydrophilicity, while SNP is a potential emulsifier for food and non-food applications.

Keywords: Pickering emulsion; microstructure; preparation strategy; stability; starch nanoparticle.

Publication types

Review

Grants and funding

This research was supported by the Key research and development plan of Hainan Province (ZDYF2021XDNY195). This research was also supported by the “Youth Innovation Team Program” of Colleges and Universities in Shandong Province (2022KJ129), Key Research and Development Program of Shandong Province (2022TZXD0028), Innovation Pilot Project of Integration of Science, Education and Industry of Qilu University of Technology (2022PY010).